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5
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16
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Banana Corn Muffins
Jiffy boxed mixes are so fun to experiment with and this Jiffy banana corn muffin recipe comes together in minutes!
Prep Time
5
minutes
mins
Cook Time
16
minutes
mins
Total Time
21
minutes
mins
Course:
Bread, Breakfast, Side Dish
Cuisine:
American
Servings:
9
muffins
Calories:
133
Author:
Candace
Equipment
3 Tablespoon cookie scoop
Ingredients
8.5
ounces
Jiffy Corn Muffin Mix
1 box
1
egg
⅓
cup
milk
½
cup
mashed banana
approximately 1 banana
½
teaspoon
cinnamon
½
cup
pecans
chopped (optional)
Instructions
Preheat oven to 400°F. Grease muffin tin (I use butter).
Mix muffin mix, egg, milk, banana, and cinnamon. Stir well, but until just combined. Fold in pecans if using.
Using 3 Tablespoon cookie scoop, fill muffin tin ⅔ full (9 muffins).
Bake for 16-18 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove and cool on a wire rack.
Notes
Doubles easily.
Leftovers can be stored in an airtight container on the countertop for 3-4 days.
Nutrition
Calories:
133
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
230
mg
|
Potassium:
96
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
84
IU
|
Vitamin C:
1
mg
|
Calcium:
29
mg
|
Iron:
1
mg